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Posted April 24, 2011
I love, love, love the Blooming Platter. I know we'll have lifelong favorites from it. My cooking skills depend on new and inspired recipes and this book gave me a whole new way of thinking. I thoroughly enjoy the description of each dish at the start of the recipe. It gives you an insight into the origin of the dish and also a great idea of what the end result will be. I started with Caramelized Onion and Spinach Quesadillas and was surprised at the overwhelming enjoyment of White Bean Cheese. It was a huge hit in a household that is not traditionally Vegan. The Cabbage, Apple and Caraway salad was next and the story of how this recipe came about was wonderful. The food is delicious and the recipes are written so that either a new or old cook (never mind which I am) can understand, enjoy and follow. This is a wonderful collection of recipes, a great resource for vegan cooking and the use of ingredients you might not pair together. Try the Blueberry and Lemon Verbena Pancakes on a nice quiet morning and you'll see what I mean. Each section of this book is informative, readable, easy to follow and well written. You'll enjoy it even if you're not the cook.
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Posted June 13, 2011
This book is filled with gourmet delights that are dead easy to prepare. I'm a sometimes vegetarian, but even if I'm serving meat or fish, the recipes are wonderful as side dishes, too. And the appetizers I've prepared from this book are the first to go at parties. I have served several of these dishes at dinner parties, and no one suspects they are vegan. All they know is that they are delicious. What a surprisingly wonderful gem this is! Whether you are a vegan, vegetarian, or devoted carnivore, if you like good food, you will love this book.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted April 26, 2011
This is a wonderful book full of recipes for good things to eat for everyone. I have cooked from Ms. DiJulio's blog with great enjoyment and success, and it is a delight to have this collection of recipes and photographs in hand in print. Although not vegan, my personal food rules include predominance of vegetables and fruit, which must be appropriate to the season, a beautiful range of colors on the plate at every meal, and, not being a particularly skilled cook, ease of preparation. All of these elements can be found in The Blooming Platter Cookbook. The icons for the seasons make it a breeze to plan a meal or find the perfect dish for the moment. As my entertaining tends to the drink-with-appetizer model, my first foray has been into the spring starters, and I can highly recommend both the Red Lentil-Pistachio Spread (I opted for the toasted pumpkin seed variation) and Fresh Pea and Tarragon Hummus, the greenness of which is as divine as its texture and flavor. The selections for winter have me longing more than ever for my favorite season to return, and I expect that the Black-Eyed Peas and Spinach Cakes will rival Mollie Katzen's savory corn cakes as my cocktail supper go-to recipe when the weather turns cold. This is also a beautifully written book, as gorgeous in style as it is in content, with well-chosen epigraphs and luscious photographs -- truly a bounty from a talented and generous artist and cook.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted April 25, 2011
If you think because you're not a vegan you won't enjoy this cookbook, think again! This is one for every kitchen even if you are an ardent carnivore:) Many of these recipes make the perfect accompaniment to your favorite beef, chicken, or seafood entree and they are as delicious as they are healthy (and kind)! The beet Muhammara is a stock item in my refrigerator but there are so many fresh and yummy choices that you can't go wrong no matter what you choose!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted April 24, 2011
The Blooming Platter is for anyone who loves fresh, seasonal, and creative food. This book will appeal to those who have a passion for cooking and those who are neophytes in the kitchen. The dishes in this book reveal the author's love of cooking as a natural extension of good living. Inspired by traditions where food is a celebration of harvests, particularly international cuisines and the author's Southern American roots, these recipes will take the reader on a culinary journey around the world. It is amazing that these tempting creations are vegan--they will be enjoyed by the staunchest of meat eaters because good food is simply good food!
The organization of the book is very useful to those who have an interest in enjoying seasonal and local produce. Divided into types of dishes further broken down by seasons, the chapters are accessible to beginners in the kitchen and to seasoned cooks alike. The Blooming Basics chapter offers tips, menues, and vegan alternative ingredients for those new to a vegan lifestyle. The descriptions of the recipes, whether they reveal the author's inspirations, fond memories, or ways to share the dishes, make the food come alive. The luscious photographs by the author, who is also obviously an artist, will tempt the reader into marching through the book recipe by recipe.
Finally, the author's encouragement to have the reader try the recipes as they are or to be creative and make them one's own shows her love of the pleasure of preparing and sharing healthy, fresh, and beautiful food. This book should be in everyone's kitchen!
Posted April 24, 2011
Reading this book makes me eager for sweet corn, blackberries and July. Can't wait to try the Blackberry and Corn Salad.
I love the book's seasonal format - it's a real treasure for locavores. I volunteer at Old Beach Farmers Market in Virginia Beach and plan to keep a copy in the Information Tent. DiJulio's lively approach to cooking seasonal produce is bound to inspire our customers.